Ingredients:

  • 1 cup (125g) yellow cornmeal (medium grind)
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (50g) granulated sugar (optional, adjust to taste)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk or whole milk
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1 cup (240g) creamed corn (canned or fresh)

Instructions:

  1. Preheat the oven to 375°F (190°C) and grease an 8x8 inch square baking pan.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, beat the eggs and add the buttermilk (or milk) along with the melted butter. Stir to combine.
  4. Pour the wet ingredients into the dry ingredients and mix gently until just combined; avoid overmixing.
  5. Fold the creamed corn into the batter, ensuring it is thoroughly but gently incorporated.
  6. Transfer the batter to the prepared pan, smooth the top, and bake for 25-30 minutes until golden brown and a toothpick comes out clean.
  7. Allow the cornbread to cool in the pan for at least 10 minutes before slicing and serving warm.